Thursday, October 11, 2012

Braised Beef & Italian Vegetable Stew | Warm & Cozy Dinner Recipe

If you haven't noticed, I've been really into stews and soups this year. I love that I can make them early in the day and they'll be ready at dinner time after simmering all day. They make the house smell great and they make us feel good on a chilly night.

In a large dutch oven, cook bacon, rendering fat. Add beef and sear stew meat and onions on high heat, for 2-3 minutes. Add garlic and cook for 30 more seconds. Add red wine, broth, tomatoes and bay leaves. Remove from heat, cover and put it into the oven.

Slow cook in the oven at 250 degrees for at least 4, but up to 6-8 hours.

Remove the stew from the oven when the meat is tender and shredding. Remove the bay leaves. Add carrots, spinach, cabbage and pasta to the pot and cook on the stove top for 20 minutes until the vegetables and pasta are tender.

Serve with garlic french bread. Slice the bread, drizzle with olive oil and place it on a sheet pan. Put under the broiler for 1-2 minutes until toasted. Rub with a garlic clove.

I would start in a skillet and fry the bacon pieces, then sear the meat, onions and garlic. Then I would deglaze the pan with the wine, then dump it all in the crockpot to let it go all day. I hope this helps - let me know how it goes!